⏱ 3 hours 🔥 239 kcal 🍰 10 servings
Instructions
1 Separate egg whites and yolks.
2 Add cream of tartar to the egg whites, use a stand mixer or hand mixer to whisk until foamy. Add the 75 g sugar 1/3 at a time and continue to whisk the egg whites at high speed until stiff peaks are about to form.
3 Add oil, milk, and 1 tbsp matcha powder to the yolks, whisk until well combined. Sift in cake flour to the yolk mixture, whisk until well combined.
4 Fold half of the egg white mixture into the yolk mixture until just combined. Then add it to the rest of the egg white, fold until just combined.
5 Pour the batter to a parchment lined 13 x 18 inch baking sheet, spread the batter with an offset spatula, then drop the pan to the counter a few times to remove large air bubbles. Bake in pre-heated oven at 325 F (160 C) for 20-25 minutes. Slip the cake out from the baking sheet.
6 Flip the cake over onto another piece of parchment paper and peel off the parchment paper that was on the bottom. Then flip the cake over again so that the golden side is on the top. Cut off 1/2 inch of the cake on the four sides because the cake is dry on the edges and more likely to crack if not cut off.
7 Carefully roll the cake up (golden side inside) with the parchment paper on the outside. I am using the shorter side as the base and it yields a 13-inch long cake roll. Let it chill in the fridge for about 30 minutes.
8 Sprinkle gelatin powder on 2 tbsp water, wait for about 5 minutes or until the water is completely absorbed by the gelatin. Microwave for 10 seconds. Add 2 tbsp sugar and 1 tsp matcha powder to the heavy cream, whip until firm, add the melted gelatin, mix well.
9 Unroll the cake, spoon the matcha whipped cream to the cake. Spread the cream evenly on the cake using a spoon or offset spatula.
10 Then roll the cake up again. Let the cake set in the fridge for at least 1 hour before cutting. Cut into 1-inch slices.
Tips
1 The golden top side of the cake is more sticky than the bottom side of the cake and is easy to break. Having the golden side inside the cake will make it more pretty.
2 Roll the cake up when it's still warm. This will make the cake remember the roll shape and make it easier to roll up after adding the filling.
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